It's about time I posted a recipe. There have been a few posts lately, but the last recipe was the Aussie burger back in February, and I doubt many of you need instructions on how to make a tasty burger. I enjoy posting recipes, but it's as much for my own reference as anything — I don't know about you, but I rarely use the recipes I see on food blogs. It's not for lack of trust in their authors, either. Rather I like to soak up the appetizing photos and steal interesting combinations/techniques to apply to whatever ingredients I have on hand. I may not use everything I see straight away, but it all gets mentally filed away.
This beetroot tzatziki is an example of a recipe that I saw in the wild (in the food section of a newspaper, actually) and set about making months later. Some of the original elements are still there, but the gaps have been filled in with common sense. Beetroot pairs classically with orange and dill, turning an otherwise standard tzatziki into something completely new. Serve it as a dip or with grilled lamb (squeeze lemon over your lamb to balance out the sweetness of the tzatziki) and enjoy.
- 2 cups grated beetroot1
- 1 clove garlic, minced
- 3 tbsp freshly squeezed orange juice2
- 1 tsp orange zest
- 1.3 tbsp finely chopped fresh dill
- 2 tbsp fresh lemon juice
- 1/2 cup strained greek yoghurt3
- 1 tbsp extra-virgin olive oil
- Salt, to taste
1. Combine all of the ingredients in a large bowl and mix well to distribute everything. Taste for seasoning, and consider adding some more salt and lemon juice — these sorts of dips usually benefit from an extra kick of flavour.
2. Leave in the fridge overnight to allow the flavours to infuse.
(1) Boil beetroots whole, then allow to cool slightly before removing the skin and grating. For what its worth, these would have to be the easiest things to grate in the world.
(2) A word of advice: zest the orange first, it's much easier to zest an intact citrus.
(3) Strained yoghurt is exactly what it sounds like. Buy a tub of Greek style yoghurt and sit the contents in a fine mesh strainer over a bowl in the fridge overnight. Discard the liquid in the bowl and save the now-much-thicker yoghurt for tzatziki and marinades.